Spinach, Persimmon & Black Bean Yuzu Shiro-ae

Serving: 4 INGREDIENTS 100g spinach, blanched and squeezed of excess [...]

Sake-Cured Salmon

Servings: 1 INGREDIENTS 2 tablespoons sake 50g salt 50g sugar [...]

Uni Pasta

A sweet and slightly aphrodisiacal dish for two

Japanese Bloody Mary

The karate-kick your hangover needs at brunch

Mochi Pizza with Wasabi, Tuna, and Shiso

The classic pie with a Japanese twist

Grape & Shiso Rei Shabu with Yuzukosho Dressing

Recipe: Grape & Shiso Rei Shabu with Yuzukosho Dressing Servings: 4 [...]

Genmaicha Panna Cotta

Recipe: Genmaicha Panna Cotta Servings: 4 INGREDIENTS 200ml milk 300ml cream [...]

Sake no Sakana

Karasumi Daikon

Nature and Nurture in Japanese Cuisine

Takenoko Mazegohan

Venison Goulash

The Grand Hyatt Tokyo’s executive chef shares his recipe

Kuromame-ni

How to make the New Year black bean treat

Balsamic Fig Tapenade

A multi-purpose spread of holiday cheer